Homemade Cookie Dough Oreos

Giant shall-be-left-unnamed food brand (rhymes with shmoreo) has released a new flavor. I’ll give you 3 guesses as to what it is. Hint: it most definitely could have/should have been a recipe in my book. And, in fact, it almost was – but I scrapped it in lieu of a chocolate chip sandwich cookie instead.

Now, I wasn’t on the super special VIP blogger list that apparently got an advanced preview of this fancy new flavor. It was all over twitter and instagram last week.

I’m not one to be bitter and jealous, but gosh darnit I wanted some of those cookies and I wanted them BAD.

So I did what any overlooked food blogger would do: I made my own.

I had made homemade Oreos before, way back when this blog was a baby. I used a different cookie base this time, one that contained melted chocolate instead of just cocoa powder. The cookie itself was much more crumbly than I think I would have liked, although it did have a nice crunch like the commercial cookies and a much deeper, robust chocolate flavor. Honestly I don’t think anything homemade is going to reproduce the mystery combination of chemical ingredients that go into the real thing, but that’s ok with me. (If you wanted a softer cookie, I’d point you in the direction of these or these).

I rolled out the dough into two 1/4-inch sheets between layers of waxed paper, chilled them, and then cut out my circles with cookie cutters. The result was nicer shaped cookies than the log and slice method, although I did have a bit of excess wasted dough that was too crumbly to be rerolled. So use whatever method you prefer. This particular dough also holds its shape nicely when baking, so you could impress designs into the cookies using a cookie stamp or other method if you desire. I didn’t have any cookie stamps, so my cookies stayed pretty plain.

For the cookie dough filling, well, that part was easy. I think you could put this filling inside of bland cardboard crackers and it would taste good.

Directions:

In a medium bowl, mix together the melted butter and sugar until combined. Whisk in the vanilla and melted chocolate. And the egg and whisk until incorporated.

In another bowl, whisk together flour, cocoa, salt, and baking soda. Stir flour mixture into the chocolate mixture, using your hands if needed to form a smooth dough. Divide the dough in two, and either roll each piece to 1/4-inch thick between two pieces of waxed paper, or roll into two 2 1/2-inch diameter logs. Refrigerate at least two hours or until firm.

Heat oven to 325 degrees and line baking sheet with parchment paper or a silicone baking mat.

Cut dough logs into quarter inch thick slices, or cut out 2 1/2-inch diameter circles from dough sheets. Arrange on prepared baking sheet, leaving at least 1 inch between cookies. Bake for 15 minutes or until cookies are set and just starting to darken around the edges.

To prepare filling, beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, and vanilla extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to acheive desired consistency. Stir in chocolate chips. Spread or pipe about 1 tablespoon of filling onto underside of half of the cooled cookies, then top with remaining cookies and press lightly to adhere.

Cookies will keep, refrigerated in an airtight container, for up to one week; let come to room temperature before eating.

They look so good and you’re right nothing homemade is ever going to replicate the storebought chemical/preservative-laden ones, but I sure won’t miss those with one of these instead! I wish I had your patience to roll these all out. They’re *perfect* :)

So the didn’t invite you to the pre-tasting? May they know, show you don’t need them! Seriously now :) – I must agree with those above, they look really fantastic, carefully rolled and cut, great pictures too, my respect! Bookmarking and putting into my weekend-baking options, thanks very much!

OMG 1. I wasn’t on that list either and was bummed! But not bitter…
2. when I saw them I thought of YOU because of the cookie dough center and thought “Lindsay probably makes these at home…”
3. Yours are probably WORLDS better!!

I am SO HAPPY that you posted these! No matter how much I try to guilt Oreo into sending me cookies they won’t (AND, to make it worse, they aren’t in the general vicinity of me or anyone I know) so now I can finally MAKE THEM FOR MYSELF. You’re my own personal savior. I love you.

I. Love. These!!! I didn’t make the list either, but as queen of the cookie dough, I think you should have had advanced, advanced tastes of the new flavors. Just saying. But I am guessing yours taste even better. :)

What is it about shmoreo’s that makes them so addictive anyway? I can’t even buy the things anymore because I lack something called self-restraint. At least, when I’m around shmoreo’s. Your homemade cookie dough version looks absolutely incredible, and I’m pretty sure I’d pick it over a commercially produced shmoreo any day. :)

I didn’t make it onto the special blogger list who gets to pre-try the new Oreos either =( I can’t wait until I find them in stores… But your homemade version though may be happening if I don’t find them!

Look great – can’t wait to try making these! only thing that i’m curious about is using dutch cocoa powder with baking soda instead of baking powder.. since there is no other acid in the cookie ingredient, worried the taste might be a bit off.

The best thing about making your own Oreos is that they won’t contain palm oil. It just breaks my heart that practically ever single commercially produced cookie is made with this stuff. I can’t wait to try these.

What you’re referring to was an isolated incident linked to store-bought cookie dough a few years ago. It is my belief that with safe handling practices, homemade is far safer than something commercially produced. Raw flour is not any more dangerous than raw spinach or cantaloupe. However if you are concerned, you can toast your flour first – spread it on a baking sheet and bake at 350º for 4-5 minutes. That’ll be more than enough to kill any lurking bacteria and will give it a nice toasty flavor too. :)

Gorgeous photos and amazing looking homemade cookie dough oreos! I’d love to make this for my family Christmas morning. Do you think it would be possible to make this the 23rd, let it cool and then seal up and then reheat Christmas morning? Thx for sharing!

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Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More...)